Mix the atta, lauki, garam masala powder, red chili powder and salt.
Knead the mix into dough. You may not need water for this as the lauki releases moisture. But if required you can sprinkle some water to bind the dough. Add oil and roll up the dough into a ball.
Set aside for half an hour.
Divide the dough into about equal sized balls.
Sprinkle some dry atta on a flat surface, and using a rolling pin roll out the dough balls into parathas. Keep in mind that parathas are slightly thicker than chapattis.
Heat a tawa or griddle.
Smear some ghee on the tawa and keep the paratha on it. Flip over when small bubble-like spots appear on the surface.
Apply oil on the other surface as well and toast till there are brown spots on the top of paratha.